Page 132 - BWM March 2013

132 | Business World Magazine | March 2013
menus. While history actually credits the es-
teemed gourmand Robert Baker with refer-
ring to such a dish in his 1950 book of reci-
pes, Golden Chick is distinguished among
the earliest restaurant brands to capitalize
on the tantalizing potential in a tasty strip of
tenderloin, using honest-to-goodness chick-
en as opposed to whatever is substituted for
such in certain nuggets today. As Parmerlee
affirms, “Ours was the original and still the
best.”
But in contemplating menu additions,
Parmerlee also reflected on all that he want-
ed the brand to represent to dining guests.
“We took the approach that we would be
a value to the family, not necessarily by of-
fering the cheapest prices, but by providing
exceptionally good, quality of food, with a
variety of side items, and healthy options,”
explains Parmerlee.
To help accomplish that goal, Palmerlee
relied on support from Stephan Pyles, one
of the most celebrated and respected chefs
in Dallas and Texas at-large. Pyles not only
developed the roast chicken recipe by which
Golden Chick has allured so many appetites,
but also created the gourmet chicken salad
so many cravingly clamor. How good is it?